borgias

1 oz Bols Barrel-Aged Genever
1 oz Lustau Palo Cortado Sherry
1/2 oz Bittermens Citron Sauvage Liqueur
1/2 oz Luxardo Maraschino Liqueur
1 dash Orange Bitters

Stir with ice and strain into a rocks glass.

Two Mondays ago, we ventured down to Estragon for dinner. For a drink, bartender Sahil Mehta showcased a recipe, the Borgias, that he created for an upcoming cocktail-paired dinner. The Borgias is to be paired with a duck dish, so he needed an acid-forward, food-friendly drink to accompany it. To that effect, he reached for Palo Cortado sherry which he described as sweet but containing lots of acidity. Also in the mix were barrel-aged Genever, Maraschino liqueur, and the Bittermens Citron Sauvage -- a grapefruit liqueur that contains herbal notes including a decent gentian signature.
The Borgias greeted the nose with a malty and Maraschino aroma with hints of citrus peel. A malty sip shared the grape's acidity, and the swallow was fruity from the Maraschino and grapefruit liqueur. Finally, the drink ended with a bitter botanic finish. Probably a less acid-driven light sherry like a Fino or Manzanilla would work better if the cocktail is not drank with food.